Chinese Salt & Pepper Garlic Shrimp
This Chinese Salt & Pepper Garlic Shrimp recipe is easy to make at home when we skip the deep-fry step and the garlic and scallions make it over the top delicious. I recommend using frozen shrimp for optimal freshness and convenience. But do remember to thaw overnight or allow a few extra minutes to thaw according to package instructions.
Ingredients
- 1 pound extra large shrimp (12-15 count)
- 1/4 teaspoon white pepper, freshly ground or black pepper
- 1/4 teaspoon salt
- 2 tablespoons cornstarch (1 tablespoon more if needed)
- 2 teaspoon olive oil
- 2 cloves garlic chopped
- 1 jalapeño sliced (optional)
- 2 scallions thinly sliced
- 1 tablespoon Chinese rice wine (or sherry, brandy, broth, water, etc)
Instructions
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Rinse, peel, and devein the shrimp, leave the tail on. Pat dry the shrimps with paper towels and transfer to a large mixing bowl.
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Sprinkle on salt and freshly ground white pepper, mix.
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Sprinkle 2 tablespoons of cornstarch on the shrimp, mix. The shrimp needs to be coated with cornstarch and look partially dry. Add an additional tablespoon of cornstarch if needed.
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Preheat a non-stick frying pan or wok on medium heat (3 minutes) or until a drop of water splashed on the pan sizzles.
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Pour the oil in the pan and add the garlic, stir-fry until fragrant (30 seconds). Add the shrimp and spread them out in a single layer and sear them for 3-4 minutes. While waiting, add the scallions and jalapeño (if using).
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When the tails turn pink and stir fry the shrimps briefly and sear them for 1 minute on the other side.
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Drizzle 1 tablespoon of rice wine over the shrimp and then stir fry until the shrimps are cooked thru and look completely pink with some light browning.